Beef Burgundy

In RETURN OF THE WARRIOR, Luke and Sidney enjoyed a meal of beef stew while they were hiding out from the bad guys. Here’s a delicious recipe for Beef Burgundy that I was thinking about when I wrote the scene.

2 ounces country ham, cut into thin 3/4-inch strips

1 large onion, chopped

2 large garlic cloves, minced

2 teaspoons olive oil

2 1/2 cups beef stock or defatted beef broth, divided

8 ounces fresh mushrooms, washed and sliced

1 1/2 pounds lean stew beef, cut into bite-sized pieces

1 1/2 tablespoons flour

1 1/2 cups red burgundy wine

6 baby carrots, ground or grated

1 tablespoon tomato paste

1 teaspoon dried thyme leaves

1 large bay leaf

1/4 teaspoon ground black pepper

16 to 18 small white onions, peeled and trimmed

1 tablespoon flour

1/4 cup cold water

To serve:

1 1/2 cups long-grain white rice

In a large heavy pot or Dutch oven, combine the ham, onion, garlic, olive oil and 3 tablespoons of the beef broth. Cook over medium heat, stirring frequently, 6 or 7 minutes or until the onion is tender. If the liquid begins to evaporate, add a bit more broth.

Remove the onion, garlic and ham with a slotted spoon, and reserve in a small bowl. Add 3 more tablespoons of the broth to the pan. Then add the mushrooms and cook, stirring, until they have changed color. Add more broth if needed. Add the remaining broth to the pan, along with the onion and ham mixture. Remove from the burner.

Preheat the broiler. In a shallow baking pan, sprinkle the 1 1/2 tablespoons of flour over the meat. Stir to coat the meat with flour. Spread out the meat so that none of the pieces is touching. Broil about 7 or 8 minutes, stirring once or twice, until the meat is browned on all sides.

Return the pot with the onions and mushrooms to the burner. Add the beef, wine, carrot, tomato paste, thyme, bay leaf, and black pepper to the pot. Bring to a boil. Cover, reduce the heat and simmer 1 1/2 hours. Remove the bay leaf. Add the onions. Bring to a boil. Stir together the 1 tablespoon of flour and the water. Add to the boiling broth, and stir to mix well. Reduce the heat, recover and cook an additional 30 minutes or until the onions are tender.

Stir together the 1 tablespoon of flour and the cold water.

Cook the rice according to package directions. Serve the beef burgundy over the rice.